1. Chapter 20 Training Staff Principles of Food, Beverage, and Labour Cost Controls, Canadian Edition

2. Learning Objectives After reading this chapter, you should be able to: 20.1 Define training, and differentiate between training and education. 20.2 Identify the objectives of training. 20.3 Explain the relationship of training needs assessment to the development of a training plan. 20.4 List and explain the 10 elements commonly covered in a training plan. 20.5 Describe the advantages and disadvantages of centralized and local training for multiunit organizations. 20.6 Identify the four content areas normally included in training manuals.

3. Introduction Training is a critical step in the successful control of labour cost, properly trained staff: more efficient, keeping labour costs to minimum better financial performance for the establishment fewer accidents complete jobs in professional manner more likely to continue working for the employers

4. Assess Training Needs Current staff ability to carry out their tasks meet the standards and procedures for their jobs Long-term employees training for new equipment new methods and procedures Cross-training perform the duties of a job or jobs other than his or her own

5. Developing Training Plans 1.Objectives 2.Approaches to training 3.Training methods 4.Instructional timetables 5.Location 6.Lesson plans 7.Trainer preparation 8.Trainee preparation 9.Training session(s) 10.Evaluation

6. Approaches to Training On-the-job versus off-the-job Structured versus unstructured Individual versus group

7. Training Methods Lecture/demonstration Role playing Seminars Individual assignments Field trips Case studies Panels Programmed instruction

8. Trainee Preparation Employees have apprehension when faced with change, can impede training. An explanation by trainer can have positive effects on attitudes and results. Introduction to training should include: Objectives of the training Instructional method being used Skills trainees will learn

9. Training Manuals Different forms, depending on audience guides for trainers, specific information and tips aimed at trainees, give the trainee the information Typically have four parts: 1.General background 2.Specific duties of a job 3.Specific procedures for carrying out the duties 4.Summary

10. Key Terms Case-study method, p. 527 Centralized training, p. 534 Cross-training, p. 521 Lesson plan, p. 529 Localized training, p. 533 Off-the-job training, p. 524 On-the-job training, p. 523 Panels, p. 527 Programmed-instruction method, p. 527 Seminars, p. 526 Structured training, p. 524 Training, p. 520 Training manual, p. 534 Training objectives, p. 523 Training plan, p. 522 Unstructured training, p. 524

11. Chapter Web Link TrainCan: www.traincan.comwww.traincan.com

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